KR20150034260A - Solid agave syrup compositions - Google Patents

Abstract

The present invention relates to an agave syrup product having a low water content. The Agave syrup product retains the physical and tasty characteristics of unprocessed Agave syrup with a long term shelf life. This can be advantageously used in sweetening beverages (such as hot beverages) and in the manufacture of pharmaceutical compositions (such as throat troches) and / or confectionery.

Description

Solid agave syrup compositions < RTI ID = 0.0 >

Cross-reference of related application

This application claims priority from U.S. Provisional Patent Application Serial No. 61 / 671,159, filed July 13, 2012, the entire contents of which are incorporated herein by reference.

The present invention relates to a solid agave syrup product having a low water content. The sensory and physical properties of the agave syrup product are very similar to those of the original liquid agave syrup. Also, the sugar in the agave syrup product is not crystallized.

Agave syrup (also referred to as agave nectar) is known as blue agave ( Agave tequilana ), salmiana agave (agave salmiana ), green agave, Can be obtained from several species of agave, including gray agave, thorny agave and rainbow agave. Agave syrup, although less viscous, is more sweet than honey.

Agave tequiliana To produce agave syrup from plants, we squeeze juice from the fruit of Agave, called pina . The juice was filtered and then heated to hydrolyze the polysaccharide with a simple sugar. The main polysaccharides of agave juice are called inulin or fructose and contain mostly fructose units. Agave juice also contains glucose. The filtered, hydrolyzed juice is concentrated to a syrup solution from amber-amber to amber-amber, slightly diluted with honey according to the degree of processing.

MIA or (Agave salimiana) salicylate Agave is processed differently than Agave tekwil liana. As the plant grows, it begins to grow into a stem called a quiote . Cut the stem before it grows fully, creating a hole in the center of the plant that is injected with a liquid called Aguamia . The liquid is collected daily and the fructan is hydrolyzed with fructose and dextrose by an enzyme.

Alternative methods used to process agave juice without heating include filtration (e.g., ultrafiltration) as well as acid hydrolysis, enzyme treatment (e.g., using enzymes originating from Aspergillus niger) But are not limited thereto.

Inulin syrup, which may be obtained from agave plants, can be processed into fructose syrups for use in food and beverages. Conventional techniques for producing fructose syrup from agave plants produce syrups of varying quality depending on the particular technique. High quality fructose syrup is vivid in color and virtually lacks the flavor and aroma of the Agave plant. Poor quality fructose syrup is yellowish brown and is damaged by the taste and smell of agave plants.

Agave syrup consists mainly of fructose and glucose. Depending on the raw material, the fructose content may vary between 56% and 92%, while the glucose content may vary from 8% to 20%. One of the major advantages of agave syrup is that its glucose and glucose load exponents are comparable to fructose, which ultimately has a much lower glucose and glucose load index than sucrose. In addition, agave syrup is 1.4 to 1.6 times more sweet than sucrose. Agave syrup is often used instead of sugar or honey in recipes. Agave syrup dissolves quickly, which can be advantageously used as a sweetener for cold beverages.

Since the application field and the shelf life of the liquid agave are limited, it may be highly desirable to provide agave syrup having a low water content by being processed into a solid form. The agave syrup product preferably has a distinct taste and color of the original liquid agave syrup. Preferably, the agave syrup product may not contain any additive (s). Nevertheless, it can preferably be a very versatile product which can be processed into various food, functional food, meal supplements or natural health product sectors.

summary

The present invention relates to an agave syrup product having a low water content. In one embodiment, the agave syrup product is a pure dehydrated solid agave syrup product.

According to a first embodiment, the present invention provides a solid agave syrup product made essentially of agave syrup and having a moisture content of about 0.05% (w / w) or less. As used herein, the term "essentially consisting" means that the agave syrup product is composed of agave syrup and its useful components (see definition of the following agave syrup) and requires additional additives to produce or store the dehydrated product Lt; / RTI > The present invention is also directed to a method of making an agave syrup which comprises an agave syrup and has a moisture content of less than about 0.5% (w / w), about 0.4%, about 0.3%, about 0.2%, about 0.1%, about 0.09%, about 0.08% About 0.06%, about 0.05%, about 0.04%, about 0.03%, about 0.02%, or about 0.01%. In further embodiments, the moisture content of the agave syrup product is less than about 0.5% (w / w), less than about 0.4%, less than about 0.3%, less than about 0.2%, less than about 0.1%, less than about 0.09% , About 0.07%, about 0.06%, about 0.05%, about 0.04%, about 0.03%, about 0.02%, or about 0.01%. In some embodiments, the solid agave product is a solid Agave product that is heated to a specific time (e.g., 70 minutes) with a partial vacuum (e.g., 28 inches of Hg) as well as a temperature rise (e.g., ). ≪ / RTI > In a further embodiment, the sugars of the solid agave product are not crystallized ( e. G. They are in an uncrystallized state). In a further embodiment, the solid agave product is translucent and its color is similar to that of unprocessed agave syrup. In a further embodiment, the solid agave product may be further processed once it has been solidified into a solid (e.g., cut, ground or pulverized). In still other embodiments, solid agave products can be used as sweeteners. In still other embodiments, the agave syrup product or the processed agave syrup may be packaged in a water-impermeable package. In this particular embodiment, the agave syrup product may have a storage time of three years (or more) without substantially reabsorbing water when placed in a water impermeable package.

According to a second embodiment, the present invention also provides an agave composition comprising the solid agave product described herein and at least one additive. In one embodiment, the additive is incorporated into the dehydrated agave syrup and is not included in the agave syrup prior to dehydration. Various additives may be added to the agave syrup product, but they should not substantially affect the properties of the product (such as its water content). In some embodiments, the additive may be a flavor such as, for example, spearmint, eucalyptus, menthol and / or lemon flavor. In other embodiments, the at least one additive is a preservative (such as, for example, a sugar alcohol). In other embodiments, the agave composition may be confectionary. In a further embodiment, the agave composition may be a pharmaceutical composition (such as, for example, a throat for sore throat).

Detailed Description of Various Embodiments

According to the present invention, there is provided a solid agave syrup product having a moisture content of 0.05% or less. The agave syrup product described herein is essentially made of liquid agave syrup from which water has been removed. This is a pure agave syrup product without additive during the dehydration process. The Agave syrup product is not limited to any particular manufacturing technique. However, since agave syrup products possess the color, nature and taste of unprocessed agave syrup, care must be taken in selecting the appropriate manufacturing technique to preserve the original agave syrup color, flavor and taste.

The present invention provides a solid agave syrup product made essentially of agave syrup. In a further embodiment, the agave syrup product is essentially made of agave syrup. As used herein, the term "agave syrup" is referred to as a processed juice obtained from an agave subspecies plant ( for example, referred to as processed sap or processed aguamiel) . Such processing may be, for example, heat treatment, pH treatment (such as acid treatment), enzyme treatment and / or fermentation. Such a process may be useful for decomposing a polysaccharide ( for example, inulin) in an agave juice to remove impurities and the like. The chemical composition of agave syrup varies depending on syrup source, season and production method. Storage conditions can also affect the final composition, and the ratio of the disaccharides increases over time. The processed agave syrup contains both fructose and glucose, but the ratio of fructose is generally considered higher than the ratio of glucose. Processed agave syrup also contains smaller amounts of inulin, other disaccharides and oligosaccharides (such as mannitol). In one embodiment, the agave syrup comprises 50% to 90% fructose, 5% to 45% glucose and the remaining ingredients, including inulin. The moisture content of the agave syrup is generally at least 20% and generally less than 30%.

In the context of the present invention, the term "agave syrup" excludes the sap obtained from agave plants. Also, in some embodiments, in addition to the enzymatic degradation of inulin, a suitably processed agave syrup source must be either unconcentrated or depleted of a polysaccharide of a particular species, particularly an inulin-rich composition. For example, liquid compositions in which inulin is concentrated from agave juice and / or syrup (such as, for example, inulin syrup) are not considered to be a source of adequate agave syrup.

Liquid agave syrups that may be used in the products and compositions described herein may be semi-finished or processed ( e.g., heat- and / or acid-treated) ( such as drained or filtered agave syrup) . Agave syrup products can be made from liquid agave syrup originating from any Agave sour source. Known agave sources include, but are not limited to Agave americana , Agave angustifolia , Agave tequilana , and Agave attenuata . The liquid used to prepare the product agave Agave syrup or Agave spp from a single source of Agave spp., Depending on the object properties of the final product It can originate from a combination of sources.

Once the processed agave syrup is provided, it is further processed to reduce its moisture content to at least about 0.5% to provide a solid dehydrated agave syrup. As used herein, "solid agave syrup product" refers to a material originating from agave syrup that can be used as a source of nutrients rather than a liquid. Agave syrup products are not viscous or ductile and therefore can be handled easily ( e.g., precipitated in a mold). In some embodiments, the agave syrup product is hyaline. In another embodiment, the agave syrup product is not initially processed into a powder. Dehydrated agave syrup products containing greater than 0.5% w / w water (and, in embodiments, greater than about 0.05% w / w water), as shown below in the Examples section, It is not settled. As such, the agave syrup product described herein has a moisture content of less than about 0.5% w / w (and in embodiments less than about 0.5%), so it is not sticky or adherent, Packaging, etc.) without substantially delivering it.

In still other embodiments, the agave syrup product described herein is a pure and / or dried agave syrup product. As used herein, the term "pure" agave syrup product is intended to mean either an exogenous additive (e.g., an exogenous polysaccharide (such as polyol, sucrose, stevia or high-fructose corn syrup) On the other hand, a "dried" or "dehydrated" agave syrup product has a moisture content of less than about 0.5% w / w, less than about 0.4% w / w, less than about 0.3% w / w , Up to about 0.2% w / w, up to about 0.1% w / w, up to about 0.09% w / w, up to about 0.08% w / w, up to about 0.07% w / W / w, less than 0.05% w / w, less than 0.04% w / w, less than 0.03% w / w, less than 0.02% w / w or less than 0.01% w / w.

One of skill in the art can readily assess the percentage of moisture in the agave syrup product using methods well known in the art. The moisture content of foodstuffs is usually defined by the following equation:

Moisture% = (m _w / m _sample ) X 100

Wherein R, m _w is the mass of water, and m is the _sample weight of the sample. The mass of water is related to the number of water molecules (n _W ) by the following expression.

_{M w = n w M w /} N A,

Where M _w is the molecular weight of water (18.0 g per molecule) and N _A is the Avodagro's number (6.02 X 10 ²³ molecules / mole). Thus, in principle, the water content of the Agave syrup product can be accurately determined by measuring the number or mass of water molecules present in a sample of known mass. When measuring the moisture content of a food it is important to prevent any loss or gain of water. For this reason, exposure of the sample to normal atmospheric, ambient and extreme temperature fluctuations should be minimized.

In one embodiment, the moisture content of the agave syrup product can be measured using a spectrometer method. The spectrometer method obtains information about their composition, for example , X-rays, UV-visible lines, NMR, microwave and infrared (IR), using the interaction of the material with electromagnetic radiation. The spectrometer method developed for measuring the moisture content of foods is based on the fact that water absorbs electromagnetic radiation at characteristic wavelengths different from other components in the food matrix. Microwave and infrared radiation are absorbed by the material due to their ability to promote vibration and / or rotation of the molecule. The analysis is carried out at wavelengths where water molecules absorb ultraviolet light, but none of the other components in the food matrix. Thereafter, a measure of the absorption of radiation at that wavelength can be used to determine the moisture content: the higher the moisture content, the greater the absorption. Devices based on this principle are commercially available and can be used to determine the moisture content within a few minutes.

In another embodiment, a chemical reaction, such as a colorimetric reaction, can be used to measure moisture in the agave syrup product. Karl Fischer titration is often used to measure the moisture content of foods with low water content (e.g., dried fruits and vegetables, confectionery, coffee, oils and fats). This is based on the following reaction:

2H ₂ O + SO ₂ + I _{2 -} > H ₂ SO ₄ + 2HI

Since HI is colorless, whereas I ₂ is a dark reddish brown color, this reaction was originally used and there is a measurable change in color when reacting water with an added chemical reagent. Sulfur dioxide and iodine are gaseous and can generally be lost from solution. For this reason, even if the basic principle of the method is the same, the reaction has been modified by the addition of a solvent ( e.g. C ₅ H ₅ N) that retains S ₂ O and I ₂ in solution. The food to be analyzed is generally placed in a beaker containing solvent and titrated with Karl Fischer reagent (solution containing iodine). If any water remains in the sample, iodine reacts with it and the solution remains colorless (HI), but once all the water is consumed, any additional iodine is observed as dark reddish brown (I ₂ ). The volume of iodine solution required to titrate the water is measured and can be correlated with the moisture content using a pre-prepared calibration curve. The details of the technique can improve the way to reach the end of the reaction using electrical methods, rather than observing color changes.

One particular advantage of the solid agave syrup product described herein is that during its dewatering process no additive is added which either promotes the removal of water, stabilizes the resulting dewatered product obtained or restricts the adherence of the product to its packaging membrane will be.

If the Agave syrup product is wrapped in water-impermeable packaging, its storage period is approximately three years or more (depending on the packaging's WVTR). During storage, the product does not substantially reabsorb water and thus the water content of these is substantially constant. As used herein, an agave syrup product that does not "substantially" reabsorb water is an agave syrup product having a water content of less than about 0.5% w / w during its storage. As indicated above, when the water content of the agave syrup product exceeds 0.5% w / w, the agave syrup product becomes sticky.

Another advantage of the solid agave syrup product described herein is that most of the sugar present is in an uncrystallized form. As used herein, the term " uncrystallized " refers to the absence of sugar crystals that can be felt in the mouth and / or visible to the naked eye. Agave syrup products do not contain granulated agave syrup crystals that are soft and can be observed with the naked eye or can be felt in the mouth.

A further advantage of the agave syrup product described herein is that once it is cooled at room temperature after dehydration (before any other processing step), it will have the color characteristics of the original agave syrup ( e.g., translucent / transparent / Quot; yellow " and / or " brown " tint). However, upon removal of the water, the solid agave syrup product will have an increase in the color intensity that can be perceived as being different ( e.g., more dark) than that of the liquid agave syrup.

Another advantage of the agave syrup product described herein is that once it is cooled at room temperature after vacuum dewatering (but before any other processing step), it will have the sensory properties (flavor, strength, mouthfeel) of the original agave syrup , It has the flavor of Agave. However, upon removal of water, it is believed that the solid agave syrup product will have an increase in flavor intensity and viscosity and that the level of sweetness of the product may be recognized to be different ( e.g., improved) than in liquid agave syrup.

As indicated above, the solid agave syrup product is not limited to any particular manufacturing technique. In one advantageous embodiment, and as shown below, liquid agave syrup is applied to vacuum drying to lower its moisture content and produce an agave syrup product. During the dehydration process, the liquid agave syrup is not supplemented with additives of an exogenous source (such as polysaccharides selected from the group consisting of polyols, sucrose and high-fructose corn syrup). The time, temperature and pressure parameters used should be designed to produce a solid agave syrup product having similar sensory properties to the original liquid ( e.g., dehydrated) agave syrup. In one embodiment, the liquid agave syrup is prepared from an ambient temperature of less than 98 ° C ( eg, 97 ° C, 96 ° C, 95 ° C, 94 ° C, 93 ° C, 92 ° C, 91 ° C, It can be heated. As the temperature progressively increases, a pressure of at least 26 inHg (e.g., 27 ing or 28 inHg) is applied to the liquid agave syrup. The vacuum is applied to the surface of the substrate so that the moisture content is reduced to a certain limit (e.g., 0.5%, 0.4%, 0.3%, 0.2%, 0.1%, 0.09%, 0.08%, 0.07%, 0.06% , 0.04%, 0.03%, 0.02%, or less than 0.01%). The dewatering process for the production of solid agave syrup product may last at least 60 minutes, at least 70 minutes, at least 80 minutes, at least 90 minutes, at least 100 minutes, at least 110 minutes or at least 120 minutes. The dehydration process may preferably be performed under constant agitation (or any other technique known in the art) to uniformly distribute the temperature of the dehydrated Agave syrup and / or avoid burning of the Agave syrup. As is known in the art, temperature, vacuum, and time parameters can be varied to achieve the desired temperature. These parameters will also depend on the amount of liquid agave syrup being processed as well as the content of the original liquid agave syrup (such as its water content).

Once the solid agave syrup product is dehydrated ( e. G., Up to 0.5% of its water content), it can be placed in a mold and allowed to cool at room temperature. In some embodiments, the dehydrated agave syrup product is placed in a mold. The injection into the mold is preferably carried out when the dehydrated agave syrup is cured to a solid, for example, at a temperature higher than 60 캜 (and in one embodiment, at most 90 캜). It should be noted that dehydrated agave syrup (even higher than the temperature at which it is cured to solid) is too soft to be extruded because it can not sustain this process. The cooled solid agave syrup product can be made in any size convenient for final use, for example, in the range of pg to kg.

Optionally, solid agave products can be packaged. Due to the hygroscopic nature of the dehydrated Agave syrup product, it will tend to reabsorb water if it is not in water impermeable packaging. For example, depending on the relative humidity of the environment, if the product is left at ambient temperature, within a few days, it can become sticky and within a few weeks, it can become sticky. Thus, in order to prolong the shelf life of the product, it may be packaged in a water-impermeable membrane. As used herein, a "water-impermeable package" or "water-impermeable membrane" refers to a material that limits the permeation of water vapor. In one embodiment, the water vapor transmission rate (WVTR) of the "sub-impermeable" package or membrane is less than or equal to about 0.1 gm / 100 in ² or less than or equal to about 0.01 gm / 100 in ² . Since agave syrup products are mainly used as food or food additives, packaging may be food or pharmaceutical grade. In addition, the package may optionally be heat-sealed to seal it around the Agave syrup product, so that the package or membrane may also be resistant to heat.

Once the Agave product is dewatered, it can optionally be further processed into the Agave composition. For example, in one embodiment, it is contemplated that flavors may be added to the dehydrated solid agave syrup product described herein (but before the product is cured to a solid) and then added thereto. The added flavoring agent may be, for example, a sweetening agent or a fragrant flavoring agent. The flavor of the sweetness is the fruit (peach, pear, apple), citrus (orange, lemon, lime), strawberry (raspberry, strawberry, blueberry), spice (vanilla, cinnamon, clove, lavender) But are not limited to, Scotch candies, butterscotch, maple, mint (spearmint, menthol). Fragrant flavoring agents include, but are not limited to, ginger, pepper (black, white, pink, green, spicy). Other flavors such as coffee, tea, green tea and / or alcohol may also be added. In one embodiment, the flavoring agents may be derived from oils, powders or extracts (such as, for example, alcohol extracts). In one preferred embodiment, the solid agave product is combined with menthol and an eucalyptus flavor.

In other optional or supplemental embodiments, preservatives may be added to the dehydrated agave product (after dehydration thereof) to extend its shelf life, to delay or limit water reabsorption, and / or to protect the formation of crystals have. Such preservatives include, but are not limited to, waxes, carnauba wax, sugars (e.g. trehalose and / or sucrose), sugar alcohols or polyols (e.g. methanol, ethylene glycol, glycerol, Maltitol, maltitol, maltitol, maltitol, maltitol, maltitol, maltitol, maltitol, maltitol, maltitol, maltitol, maltitol, maltitol, Emulsifiers, viscosity inhibitors and / or stabilizers, including, but not limited to, polyglycitol) and / or other food / pharmaceutical processing aids. In one exemplary embodiment, a solid agave syrup product (optionally already shredded or powdered) is mixed with a processing aid (e. G., Sugar alcohol) to deliver the therapeutic product.

In other optional or supplemental embodiments, the preservative can be added to the dehydrated agave syrup to delay its shelf life, retard or limit water reabsorption, and / or protect the formation of crystals. Such preservatives can be emulsifiers, viscosity inhibitors and / or stabilizers, including but not limited to waxes, carnauba wax, maltodextrin, dextrose or other food / pharmaceutical processing aids.

Solid agave products are mainly sweeteners in the food sector and can be used without any further processing. However, solid agave syrup products can be further processed for use in other food sectors (such as confectionery, dessert topping and / or sweetening ingredients), as well as in natural products, as well as in the pharmaceutical field (such as throat trophic agents) have. In this example, the solid agave syrup product may be further pulverized, crushed, ground and / or granulated for these additional fields.

Thus, the particles can be prepared from solid agave syrup products and can be used in various fields. For example, if less coarse particles are required, solid agar syrup can be processed into "granule" shaped particles having a size distribution ranging from about 0.25 to 2 mm. On the other hand, if finer particles are required, solid agar syrup products can be processed into "powder" shaped particles having a size distribution ranging from 62.5 to 125 탆. The particle size distribution can be determined by the Gates-Gaudin-Schuhmann method, the Rosin-Rammler method, the modified Gaudin-Meloy method, May be evaluated by techniques known in the art, such as a log-normal method and / or a modified beta method. Similar to the above for the solid agave syrup product, particles of solid agave syrup can also be packaged in a water-impermeable membrane to reduce, retard or prevent water sorption.

The agave syrup product or agave composition as described herein can be advantageously used to sweeten beverages. When a solid agave syrup product is placed in an aqueous base beverage, it reabsorbs water and dissolves to sweeten the beverage. The field of agave syrup products is not limited to beverages of a particular type or beverages having a specific temperature.

Due to the excellent tasty characteristics of the solid agave syrup, the agave syrup product or agave composition described herein can be further processed into confectionery. In order to introduce the solid agave syrup product into the confectionery, it can be physically processed (crushed, powdered, coated in solution) and / or flavored, as shown above. Alternatively or additionally, the manufacturing process of the product may also be altered to introduce additional components of confectionery.

In addition, the solid agave syrup can be formulated into a pharmaceutical composition to improve its taste ( for example, provide a sweet taste) without too much affecting the blood glucose index of the composition. Such agave-based pharmaceutical compositions may be particularly useful in designing personalized pharmaceutical formulations that suffer from diabetes.

The present invention will be more readily understood by reference to the following examples, which are provided to illustrate the invention rather than to limit its scope.

Example I - Production of solid agave syrup product

The ingredients used in the following protocol are 100% agave syrup. The initial moisture content of Agave is 22 to 26%. Agave syrup was poured into the reaction vessel and a vacuum of 26-28 inches of Hg was applied. The time and temperature applied are indicated in the protocol. Agave syrup is stirred with a rotating paddle through processing at a constant rate of 30 rpm. Prior to dispensing the evaporated agave syrup product into the mold tray, the moisture content was quickly evaluated by removing the aliquot and measuring the moisture content using an infrared moisture meter. The evaporated agave syrup was then placed in a casting tray and cooled to room temperature.

Protocol A. The Agave syrup was subjected to vacuum dehydration under a vacuum of 28 inches of Hg (at T = 0) at a temperature of 98 占 폚, as provided in Table 1. After 60 minutes, the vacuum was removed and the product was poured into a mold. During the process, flash boiling was observed as soon as a constant vacuum was applied. The vacuum was removed and reapplied to keep the agave syrup from entering the vacuum tube. The resulting final product was not cured to solid after cooling. As measured by an infrared detector, the moisture content of the product was measured to be greater than 2.0% (w / w).

Table A. Time and temperature parameters of Protocol A. Temperature (min) Temperature (℃) 0 45 5 50 10 55 15 60 20 65 25 70 30 75 35 80 40 85 45 90 50 95 55 98 60 98

Protocol B. The Agave syrup was subjected to vacuum dehydration under a vacuum of 28 inches of Hg (at T = 0), at a temperature of 98 占 폚, as provided in Table 2. After 80 minutes, the vacuum was removed and the product was poured into a mold. During the process flash boiling was observed as soon as the temperature reached 40 占 폚. The vacuum was removed and reapplied to keep the agave syrup from entering the vacuum tube. The resulting final product was not cured to solid after cooling. As measured by an infrared hygrometer, the moisture content of the final product was measured to be greater than 1.18% (w / w).

Table B. Time and temperature parameters of Protocol B. Time (minutes) Temperature (℃) 0 30 5 35 10 40 15 45 20 50 25 55 30 60 35 65 40 70 45 75 55 80 60 85 65 90 70 95 75 98 80 98

Protocol C. The Agave syrup was subjected to vacuum dehydration under a vacuum of 28 inches of Hg (at T = 0), at a temperature of 90 DEG C, as provided in Table 3. After 110 minutes, the vacuum was removed and the product was poured into a mold. Flash boiling was not observed during the process. After dewatering, the flowability of the final product (at a temperature of 60 to 90 占 폚) was suitable for loading into the mold. The resulting final product was cured to solid after cooling and had a translucent appearance. As measured by an infrared hygrometer, the moisture content of the final product was measured to be much less than 0.05% (w / w).

Table C. Time and temperature parameters of Protocol C. Temperature (min) Temperature (℃) 0 30 5 30 10 35 15 35 20 35 25 35 30 40 35 40 40 40 45 45 50 50 55 55 60 60 65 65 70 70 75 75 80 80 85 85 90 90 95 90 100 90 105 90 110 90

Protocol D. The Agave syrup was subjected to vacuum dehydration under a vacuum of 28 inches of Hg (at T = 0), at a temperature of 90 占 폚, as provided in Table 4. After 85 minutes, the vacuum was removed and the product was poured into a mold. Flash boiling was not observed during the process. After dewatering, the flowability of the final product (at a temperature of 60 to 90 占 폚) was suitable for loading into the mold. The resulting final product was cured to solid after cooling and had a translucent appearance. As measured by an infrared detector, the moisture content of the final product was measured to be much less than 0.05% (w / w).

Table D. Time and temperature parameters of Protocol D. Temperature (min) Temperature (℃) 0 35 5 35 10 35 15 35 20 40 25 40 30 45 35 50 40 55 45 60 50 65 55 70 60 75 65 8 70 85 75 90 80 90 85 90

Protocol The E. Agave syrup was subjected to vacuum dehydration under a vacuum of 28 inches of Hg (T = 0), at a temperature of 90 DEG C, as provided in Table 5. After 70 minutes, the vacuum was removed and the product was poured into a mold. Flash boiling was not observed during the process. After dewatering, the flowability of the final product (at a temperature of 60 to 90 占 폚) was suitable for loading into the mold. The resulting final product was cured to solid after cooling and had a translucent appearance. As measured by an infrared detector, the moisture content of the final product was measured to be less than 0.05% (w / w).

Table E. Time and temperature parameters of protocol E. Temperature (min) Temperature (℃) 0 35 5 40 10 40 15 40 20 40 25 42 30 42 35 45 40 45 45 50 50 60 55 70 60 80 65 90 70 90

While the present invention has been described with reference to specific embodiments thereof, it will be understood that it is capable of further modifications and this application is intended to cover any variations, uses, or adaptations of the invention in accordance with the principles of the invention, It is also to be understood that within the scope of the appended claims, the invention may be practiced without departing from the spirit and scope of the invention as defined by the appended claims. ≪ / RTI >

Claims (21)

A solid agave syrup product essentially consisting of an agave syrup having a moisture content of about 0.5% (w / w) or less.
The solid agave syrup product of claim 1, wherein the moisture content is about 0.3% or less.
The solid agave syrup product of claim 1, wherein the moisture content is about 0.1% or less.
The solid agave syrup product of claim 1, wherein the moisture content is about 0.05% or less.
The solid agave syrup product of claim 1, wherein the moisture content is about 0.01% or less.
6. Solid agave syrup product according to any one of claims 1 to 5, wherein the sugar of the solid agave syrup product is in an uncrystallized form.
The solid agave syrup product according to any one of claims 1 to 6, wherein the solid agave syrup product is a translucent solid agave syrup product.
8. A process as claimed in any one of claims 1 to 7 wherein liquid agave syrup is applied at a vacuum of at least 28 inHg for a period of at least 70 minutes at a temperature rise of from room temperature to 90 DEG C to obtain a dehydrated agave syrup product A solid agave syrup product produced by an inclusive process.
9. The solid agave syrup of claim 8, wherein the process further comprises cooling the dehydrated agave syrup to room temperature.
10. The solid agave syrup product of claim 9, wherein the process further comprises processing the solid agave syrup into a powder.
11. A solid agave product as claimed in any one of claims 8 to 10, wherein the process further comprises placing the solid agave product in a water-impermeable package.
12. A solid agave syrup product according to any one of claims 1 to 11 for use as a sweetener.
12. An agave composition comprising the solid agave syrup product according to any one of claims 1 to 11 and at least one additive.
14. The composition of claim 13, wherein the at least one additive comprises a flavoring agent.
15. The composition of claim 14, wherein the flavor is selected from the group consisting of spearmint, eucalyptus, menthol, and lemon.
15. The agave composition according to claim 14, wherein the flavor agent is a combination of eucalyptus and menthol.
The agave composition according to any one of claims 13 to 16, wherein the at least one additive comprises a preservative.
18. The agave composition according to claim 17, wherein the preservative is a sugar alcohol.
19. The agave composition according to any one of claims 13 to 18, wherein the composition is confectionary.
19. The agave composition according to any one of claims 13 to 18, wherein the composition is a pharmaceutical composition.
21. The composition of claim 20, wherein the composition is a troche for throat.